Wednesday, February 4, 2009

I've been trying to be healthy lately. It's hard. It's especially hard in the winter, for me, because in the winter my oven calls to be used, calls to slowly warm veggies braised in butter, cakes or cookies. I find winter fruit harder to eat consistently, and I tire of root vegetables eventually. Winter flavors.

But it doesn't have to be like this. For instance, this Teriyaki Chicken is a year-round pleaser and tonight, I discovered that leftover sauce makes steamed kale to die for. I assume it could do much the same for any wonderful, green vegetable that might not quite stand up on it's own.

So even if you're not interested in the chicken, I hope I can interest you in the sauce. It's healthy, it's flavorful, and it's sure to brighten up the grayest of days and the grayest of diets.

In a small saucepan, over medium heat, bring the balsamic vinegar, the agave and the pepper to a boil. Reduce the heat and simmer for 10 minutes. Allow to cool, then add the rest of the ingredients.

For the Chicken

2-4 boneless, skinless chicken breasts (depending on how many you want to make, of course!)

Cilantro, for garnish

Scallion, for garnish

Place chicken breasts into a gallon ziplock back along with most of the sauce. Keep some sauce aside to serve with the chicken, and if you make fewer breasts, you can keep even more for some veggies. Marinate the chicken in the refrigerator for a few hours, and up to overnight.

Either grill or panfry the chicken (time depends on the size of the piece) and serve with a sprinkling of cilantro, scallion and a drizzle (or a flood) of the reserved teriyaki sauce.

I LOVE that GOOP Teriyaki chicken recipe... I did the detox (works like charm) and I still stick to the overall ideals of what to cut out of the diet! And I make that chicken all of the time! I absolutely am going to have to try your recipe though, that is fantastic!

Maybe you should move to the west coast. It is impossible to eat poorly here since the weather at any time could call for you to be wearing a tank top and shorts (or whatever you wear in hot weather like this).

This sauce sounds yummy! I love that it uses agave and balsamic...it's definitely a different take on teriyaki and a really good one.

I'm getting ready to make this and bought the ingredients BUT when I bought the MISO, I only found Teryaki Sauce Miso (and is red). Is this the right miso? I'm not sure and I want to make it the same as the recipe calls for. can you help me please.